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Small Victoria Sponges
Small cakes for those light snack moments.
4.80
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Course:
Cake, Snacks
Cuisine:
British
Keyword:
Advance, Cake, Eggs
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
20
Cakes
Calories:
234
kcal
Equipment
Cup cake Tray
Cup cake holders
Mixing Bowl
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Ingredients
Metric
Imperial
For the cake
225
g
self raising flour
1
tsp
baking powder
225
g
castor sugar
225
g
unsalted butter
4
large
eggs
free range
The filling
425
ml
whipped cream
icing sugar
strawberry jam
Instructions
Pre-heat your oven to 180C/360F/Gas 4
In a cup cake baking tray, place 20 cup cake holders into the tray.
HINT: get all of the ingredients out of the fridge in advance so everything is at room temperature.
In a large mixing bowl, add the butter and beat until totally smooth.
Add the caster sugar and beat until light and fluffy.
Carefully, crack the eggs into a separate bowl and whisk until mixed.
Add the beaten egg a bit at a time and continue to mix until fully combined.
Sift the flour and baking powder together into a third bowl.
Add the sieved mixture, a spoonful at a time into the butter mixture. Mixing thoroughly.
Using a large spoon, add the mixture into each of the cake holders and tap down to make sure no air is trapped.
Place the trays into the oven for between 25-30 minutes.
To check whether cooked fully, piece a cake with a skewer and if clean when withdrawn then they are ready.
Remove the cakes from the baking tray and place on a a wire rack to cool.
When cooled, slice the cakes horizontally in half and add the strawberry jam to the base and cream to the top.
Sandwich together and enjoy.
Dust a little icing sugar over the top on the cakes
Nutrition
Calories:
234
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
78
mg
|
Sodium:
39
mg
|
Potassium:
59
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
481
IU
|
Calcium:
43
mg
|
Iron:
1
mg